Scaloppine with potato millefeuille - It's always midday - 12/01/2024

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Rai

Published on Jan 12, 2024
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https://www.raiplay.it/programmi/esem... - The Billis prepare a second course. First, the Billis begin by thinly slicing the peeled potatoes with the help of a mandolin. They season them in a bowl with oil, salt, pepper, garlic powder, dill and lemon zest and then transfer them to a baking tray lined with baking paper. They overlap the potato slices forming several layers until they fill the entire tray, cover with baking paper and bake for an hour. After letting the potatoes cool overnight in the fridge, they divide them into rectangles and fry them in seed oil. They season with coarse salt. The Billis then prepare the scallops, browning the breaded veal slices in flour. They then season with salt, pepper, rosemary and lemon zest. After raising the heat, they pour the mustard diluted with white wine and Marsala into the pan. Complete with the green pepper dried from the brine and brown for a few minutes. When everything is ready, you need Ingredients for the scallops: 6 slices of veal 250 g of 00 flour ½ l of white wine 150 g of mustard 1 glass of Marsala zest of 1 lemon rosemary salt and pepper green pepper in brine For the potato millefeuille: 1.5 kg of potatoes 1 bunch of sage zest of 1 lemon dill garlic powder extra virgin olive oil coarse salt salt and pepper Cooking: 160° for 60 minutes

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